I hope you all had a wonderful holiday weekend! I sure did. A little beach, some fireworks, and a lot of food! Plus some yummy blog cookings. I started experimenting with these veggie sliders last week, and have been SO excited to bring them to you! First off, the are the MOST moist and juicy veggie burger I have ever tasted! It drives me crazy when I buy my veggie burgers they are just so dry. Real burgers? They are moist! So why shouldn’t my veggie burger be that way too?! Exactly. So let’s talk burgers and summer!
The secret is oh so simple – beets! They make the patty moist, and give it a more realistic color. And the slider size? No secret there – it’s more diet friendly! (I’m about a third of the way through my 100Days of Summer Fit, and it’s going really well – so I’m not about to quit now!) These veggie burgers are officially my go-to for those days when I just really want a burger – but want to be healthier. All you need is a food processor and you are good to go!
Now, I’ve gone to tailgates (Go Islanders!) where I brought my own veggie burgers. And you know what? I got teased for it. Now, I certainly don’t care enough about that to not bring them, but I feel like these patties? Way more convincing as real burgers. Yes people might notice, but only if they are working the grill. So if that’s an issue for you, these are your new best friend!Now, I sautéed these, but that’s mostly because I don’t have a grill…. But I bet they would be just as yummy (if not better) cooked on one. I just imagine you would have to pack the patty tightly to keep it together. If you do have a grill, please invite me over! (There is nothing like a bun lightly toasted over an open flame!) I also keep saying I need to buy a griddle pan (for pancakes, french toast, etc) because it would save me so much time – and the same would hold true for these veggie burgers! Eventually. My cabinets are already over-flowing in our little Brooklyn apartment!
Later this week I have some (healthy!!!) “chips” and “fries” for you to go with this burger! And a crazy yummy new ice cream too! (Not diet friendly, but so. freaking. good.) A little never hurt anyone (Seriously. I’ve been eating everything in moderation and still losing weight) and sharing ice cream with friends is a great way to not eat it all!
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- 2/3 cup Quinoa
- 1 1/3 Cups Water
- 2 tablespoons Lemon Juice
- 1 teaspoon Paprika
- 1/2 teaspoon salt + 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Apple Cider Vinegar
- 1 pound Portobella Mushrooms
- 1/2 cup Fresh Parsley
- 1 tablespoon Flax Meal
- 1/2 cup chopped, cooked Beets
- 2 teaspoons Olive Oil
- Coconut Oil
- 10-12 Slider Rolls
- Tomato Slices
- In a large pot, mix quinoa, water, lemon juice, paper, 1/2 teaspoon salt and pepper. Bring to a boil and the reduce heat to medium - low, and cook for 15 minutes, or until all liquid is absorbed. Stir with a fork to fluff and let cool until able to touch it.
- In a food processor mix mushrooms, quinoa, fresh parsley flax meal and an additional 1/2 teaspoon of salt. Blend until smooth with small chunks. Pour into a large bowl.
- Add beets and mash with a fork until full blended. Add olive oil and repeat.
- Heat a sauté pan with a small amount of coconut oil and heat on medium to medium high heat (oil should be lightly sizzling). Scoop out golf ball sized amounts of the mixture and place it on the pan. Using a spatula flatten patty, and let cook for 1-2 minutes, or until it begins to crisp. Flip, and repeat.
- Makes 10-12 patties. Garnish with tomato and place on toasted slider buns.